CALIFORNIA RAISIN AND CARROT BREAD

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups grated carrots
1 1/2 cups California raisins, chopped
1 egg, beaten
1/4 cup shortening, melted
3 tablespoons warm water
1/3 cup semisweet chocolate mini chips

Have all ingredients at room temperature. Preheat oven to 350 degrees F. Oil one 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; set aside.

Measure dry ingredients into a medium mixing bowl; stir until well combined. Add grated carrots and chopped raisins; toss to coat well. Set aside.

In small bowl, beat egg, melted shortening and water together thoroughly and add to medium bowl along with chocolate chips. Stir just to combine; turn into prepared pan.

Bake at 350 degree F for 55 minutes until pick inserted in center comes out clean. Cool slightly and turn onto wire rack to cool completely.

Makes 1 loaf
Source: California Raisin Marketing Board

Category:  Breads, Muffins, Quick Breads
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